Lemon and Garlic Shrimp with Spring Veggies

Winter veggies are out, spring veggies are in! Not that it will stop me from using squash, but hey, I’m still excited about the asparagus and peas and all the...

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About Recipe
Lemon and Garlic Shrimp with Spring Veggies

Winter veggies are out, spring veggies are in! Not that it will stop me from using squash, but hey, I’m still excited about the asparagus and peas and all the good stuff.

Ingredients :
  • 1 lb shrimp, peeled, deveined, tail off
  • ▢2 cups asparagus, chopped, (220 grams)
  • ▢2 baby zucchini, chopped, (225 grams)
  • ▢2/3 cup Lundberg Wild Rice Blend, cooked according to package directions
  • ▢1/4 cup fresh parsley, chopped
  • ▢1 1/2 tbsp ghee or butter
  • ▢1/2 tbsp olive oil
  • Sauce
  • ▢1 lemon, juiced and zested
  • ▢2/3 cup dry white wine, (I like Sauvignon Blanc)
  • ▢4 garlic cloves, minced
  • ▢1/2 tbsp arrowroot flour, or cornstarch
  • ▢1/4 tsp red pepper flakes
  • ▢Salt and pepper to taste
Directions :

  1. Add zucchini and asparagus to a microwave safe dish. Cover with a damp paper towel and microwave for 3 minutes. Set aside in refrigerator.

  2. Heat olive oil in a large pan over medium-high heat. Add shrimp in a single layer and cook on one side, without moving shrimp, for about 2-3 minutes.

  3. Flip shrimp and add sauce. Finish cooking shrimp most of the way (they should be mostly opaque), then add ghee and parsley.

  4. Remove shrimp from heat and toss in asparagus and zucchini. Serve with cooked wild rice blend.

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